While any fig is a good fig, my favourites are kalmyra or Turkish figs. Their skins are light green and rouge stripes, they are succulent: I eat them skin and all. This recipe makes a great hors d’oeuvre or a savory dessert or lunch or…..

Fig Tart With Caramelized Onions, Rosemary and Stilton
Time: 1 1/2 hours
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
Pinch sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound prepared puff pastry
1 pint fresh figs ( 3/4 pound), stemmed and cut in half lengthwise
1 1/2 ounces Stilton cheese, crumbled (about 6 tablespoons)
2 tablespoons pine nuts
Good-quality honey for drizzling, optional.
1. In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
2. In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
3. Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
4. Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Yield: 8 servings.

Jessica Johnson of Mission: Sustainable did a great interview with Gail Savina on the ins and outs of City Fruit…where we came from, where we’re at, and where we hope to go. Even if you know all about us, it’s great to read such a good interview and renew your enthusiasm!